Pork chops made girlled in the Cuban style makes a difference in the taste and flavor. The seasoning of oregano, cumin, onion and garlic makes it much more flavorful.
6 , trim excess fat (About 1/2 Inch Thick)
Sour orange/2 parts lemon juice to 1 part orange juice
1 Cup (16 tbs) (Naranja Agria)
1 Medium, thinly sliced
2 , cut into wedges
In a mixing bowl combine the naranja agria, garlic, cumin, dried oregano, salt and pepper to make the mojo marinate. Place pork chops in a deep baking dish in a single layer and sprinkle them with salt on both sides. Pour mojo over the pork chops, cover the dish with plastic wrap and refrigerate for a minimum of 2 hours or best if over night.
Preheat the grill to high heat. Grill the pork chops, 3 to 4 minutes per side, until browned and the center of the pork is no longer pink. The pork chops are done when the pork’s internal temperature (using an instant read thermometer ) reaches 160 degrees.
In the meantime, add oil to non-stick fry pan and sauté the onion till just translucent. Set aside.
Remove the pork from the grill and transfer to a serving platter. Top with the sautéed onions and squeeze lime juice over the top. Serve immediately.
This video is produced by Fitcoach2007. Check out thehungrycuban for more interesting food recipes and cooking videos.
If you are hosting a barbecue at your backyard, then what better way to make your food bash all the more happening then grill some pork chops. Bursting with flavor and taste, Juan Montalvo adds his own unique touch to the recipe by tampering the steak with a cumin-oregano seasoning that just kicks up its flavors to new heights. A totally "worth-a-try" dish.